Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 2 liters water
- 1 bay leaf
- 1 onion (s), sliced
- 1 handful Brussels sprouts, frozen
- 2 chicken leg (s)
- 700 g carrot (s), cut into small pieces
- 300 g soup veetables, frozen
- 20 peppercorns, ground in a mortar
- 10 juniper berries, crushed
- 3 teaspoons marjoram, wilder
- 3 teaspoons basil
- 1 pinch (s) sugar
- 500 g sauerkraut
- 2 jacket potatoes, mashed
- Seasoned Salt
Print Recipe
Pin Recipe Instructions
- Put everything from water to jacket potatoes into the water, let boil until the carrots are firm to the bite to soft and / or the meat comes off the bones, cut the meat into small pieces, remove the bones.
- Season to taste with herbal salt, you need 1.5 teaspoons approx.
- Own recipe
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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